Seared Scallops and Fennel Risotto - Mind in the Butter

Ingredients

• 1 pound (about 12- 15) <strong>dry </strong>day boat scallops
• olive oil
• salt and pepper to taste
• 1 cup arborio (risotto) rice
• 1 medium fennel bulb, cut into 1/2 inch cubes
• 3-6 garlic gloves (per your preference)
• 1 onion, cut into 1/2 inch cubes
• 1 cup cheese from a block of good salty parmesan or pecorino
• 1/2 cup good dry white wine
• 6-8 cups chicken or vegetable stock
• 3T ish olive oil
• salt and pepper